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Author Notes: La Vina, a tapas bar in San Sebastian, Spain, probably serves things other than dessert, and they are probably good, but everyone just comes here for the cheesecake. This tiny bar has perfected a fluffy yet rich cake with a crisp crust reminiscent of creme brulee. I tried to wrestle the recipe out of the owner, but the only secret he shares is that the cake is baked in an extremely hot oven and goes perfectly with a glass of Pedro Ximenez. After fiddling a bit in the kitchen, I came up with this recipe, which is a pretty stellar approximation of the original. —Andrea Bearce Duty
Makes: 1 cake
pounds Philadelphia Cream Cheese
cups castor sugar
cups double cream OR heavy whipping cream
- Preheat oven to 425 F. Grease a 23cm spring-form pan and line with parchment paper, making sure the paper comes at least three inches above the top of the pan.
- In the bowl of an electric mixer, cream together the cream cheese and sugar until smooth. Add the eggs one at a time, making sure to scrape the sides of the bowl a few times. Pour in the double cream and mix until incorporated. Fold in the flour with a rubber spatula.
- Pour batter into the prepared pan and place into the center of the oven. Bake for 50-60 minutes, or until the top is deeply golden and the center barely jiggles. Let cool completely before removing the sides of the pan.